Popcorn is perfect for snacking anyway that you prepare it, but serving it with buttery, salty toppings is a classic way to enjoy it. Whether at the theatre or at home, buttered popcorn is always a treat.
To prepare the best buttered popcorn, you should start with the best popcorn kernels. White and yellow butterfly kernels have an attractive appearance. They usually feature a smaller rounded section with "wings" of varying sizes and shapes. Each kernel is different; maybe that is why white butterfly kernels are sometimes referred to as snowflake kernels! This type of popcorn is ideal for topping with butter because of its airy texture and the way the many wings catch and hold various seasonings.
The easiest way to prepare buttered popcorn is to pop it in a hot air popper and then slowly pour butter over it. Add salt or other seasonings before you dig in.
The traditional way, however, is to pop it in oil on the stove top. Cover the bottom of a large pot with canola or peanut oil, then add three or four kernels. When those kernels pop, the oil is hot enough to add enough popcorn so that it forms an even layer on the bottom of the pan. If you remove the pan from the heat for about half of a minute at this point, then most of the popcorn will pop at the same time when you place it back on the burner. Don't forget to put the lid on the pan, and gently shake it to keep the popcorn from burning. Once the popping slows, pour the popped corn into a large bowl. You can melt the butter in the pan you just used; then pour it over the popcorn and season it with salt or other flavorings.
However you prepare your popcorn, the white and yellow butterfly kernels will probably soak up more butter and flavor and become your favorite part of the buttered popcorn experience!